Question

谁帮我英语翻译一下

The European attitude to lunch is bewilderingly varied.From the hearty three-hour events of the Italians to frugal sandwiches-at-the-desk in Scandinavia there is an array of habits as diverse as the languages.
First of all there is the food itself:take cheese on spaghetti for example.Everyoneknows that you can put cheese on spaghetti--that's what the Italians do unless it's a seafood sauce.One English lawyer asked for cheese on his spaghetti in Milan and this spoiled everything he tried to do there.He was branded as the businessman who couldn't do lunch,which in Italy is a little like being labelled as the accountant who can't add up.
Then there is the length of the lunch hour.In general,the farther south one goes,the longer and more significant this will be.In the warm Mediterranean nations a lunch of several hours followed by a siesta is not unusual.The business traveler should certainly expect any major discussions to be,at least in part,conducted over a meal.An english executive of an American merchant bank complained of the frustrations of trying to do business by phone with their Spanish counterpart when there was never anybody there between 12:30 and 4:00-even for a multi-million-dollar deal.
Forget the language barrier,forget the jet lag,one of the strongest culture shocks that the executive can face in encountering the southern European business tradition for the first time is the attitude to food.The Marketing Manager of a major multi-national industrial organization recalls various Americans for whom a trip to the French plant was their first time out of the States.While they would say something like,"gee,just soup and salad or a few sandwiches will do fine,then we can work through ..."the French(and the chef in the managers' restaurant),just could not understand what this meant.When it was explained,they were usually shocked and horrified.On oneoccasion when the visitors needed to catch a plane and there was much work to do,the compromise was a sit-down lunch with a soup course,extravagant"knife and fork"open sandwiches,a cheese coures(of coures!) and dessert.All of which took about 65 minutes,which everyone found unsatisfactory:the Americans because it was too long,and the French because,for a proper business lunch,it was just too short.
请翻译的语法正确，意思是翻译出来了，可是语句不通顺啊！

Answer 1

欧洲的态度去吃午餐是令人迷惑的多样的. 从爽朗的3个小时的事件sandwiches-at-the-desk意大利节俭斯堪的那维亚有一个数组的习惯等不同的语言。
首先是食品本身:把奶酪放在面条例如大伙儿都知道,你可以把奶酪放在面条——那是什么,除非它是意大利人做一个海鲜酱一个英国的律师问他在米兰的意大利面乳酪,这被宠坏了的一切他想做在那里他被冠名为商人无法做午饭,在意大利,有点像是被贴上了“会计不能加起来。
接着是午餐时间的长度…一般来说,在一个遥远的南方,更长、更明显,这将会是. 在温暖的地中海国家共进午餐。随后几小时的午休并不罕见商业旅行者当然应该期待什么重大的讨论,至少部分进行了一顿饭英语的一个美国商人银行抱怨的挫折,试图通过电话与他们做生意的西班牙对手时,没有任何人那里12:30和4:00-even为数百万美元的交易。
忘记语言障碍,忘记时差,最强的文化冲击,在遭遇了行政机关可以面对欧洲南部首次经营传统的态度来食物一个主要的市场经理跨国工业组织的美国人不同,回忆到法国的植物是他们第一次从美国同时,他们也可以这样说:“哎呀,只是汤和色拉和一些三明治要做的很好,那么我们可以通过…"法国(和厨师在经理人的饭馆),就无法明白这意味着当它被解释,他们常常被震惊了,着实吓了一跳在oneoccasion当访问者需要赶飞机,还有很多工作要做,妥协是一坐下来,用汤,午餐奢侈”的刀子和叉子,奶酪三明治"开放的路线(当然!)和甜品所有这些花了大约65分钟,每个人发现不满意。因为它太长,而法国的,因为一个适当的商务午餐,它太短了

Answer 2

下载个金山词典就好